Miso-Glazed Rice Noodle Bowl
This vibrant Miso-Glazed Rice Noodle Bowl is a culinary experience that combines umami-rich flavors with fresh vegetables. Tossed in a savory miso sauce with hints of garlic and sesame oil, this dish features a medley of zucchini, carrot, cucumber, and eggplant, all served over delicate rice noodles. It’s a nourishing meal, perfect for vegan and vegetarian palettes!
ingredients
- 8 oz rice noodles
- 2 tablespoons miso paste
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons rice vinegar
- 1 teaspoon wasabi (adjust to taste)
- 1 tablespoon sesame oil
- 2 tablespoons peanut butter
- 1 teaspoon ground ginger
- 2 chives, chopped
- 1 onion, thinly sliced
- 1 carrot, julienned
- 1 zucchini, julienned
- 1 cucumber, sliced
- 1 eggplant, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
steps
- 1.
Cook rice noodles according to package instructions, then drain and set aside.
- 2.
In a bowl, whisk together miso paste, soy sauce, hoisin sauce, rice vinegar, wasabi, sesame oil, peanut butter, and ground ginger until smooth.
- 3.
In a large skillet, heat olive oil over medium heat and sauté onion and garlic until fragrant.
- 4.
Add diced eggplant and cook until tender, about 5 minutes.
- 5.
Next, add julienned carrot and zucchini, sautéing until vegetables are just tender, around 3 minutes.
- 6.
Toss in sliced cucumber and chives, and stir to combine.
- 7.
Stir in the prepared sauce, mixing well with the vegetables.
- 8.
Add the cooked rice noodles to the skillet, tossing until everything is coated and heated through, about 2 minutes.
- 9.
Serve warm, garnished with extra chives if desired.
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